More About GRANPATTIE

Recipes I've Shared:

This is very easy if you have leftover brown rice cooked. You could use white but you'd sacrifice some nutrition. You could also substitute diced or shredded chicken, or drop the mean and add extra veggies. You could also try Boca Scrambles.

***The sodium is high in this. You can cut the sodium by using less salsa and/or dropping the Rotel, and adding some organic tomato sauce or low sodium V8 in it's place.It would be further reduced by using chicken in place of the sausage.

A slimmed down recipe using Spaghetti Squash, rather than pasta. AND, it's yummy.

If you use Organic or low salt Tomato sauce and puree, you'll substantially cut the sodium in the recipe.

NOTE: recipe says 1.5 large onion and pepper. Use as much as you want. They'll add negligible calories, no fat and they're good for you. I guess my philosophy is, play with your food and make it your own. vary amounts , cut in different size pieces...whatever works for you!

This is all done in the food processor and is not only yummy and nutritious, but is versatile. It's good on tarts, on vanilla frozen yogurt or orange sherbert, stirred into vanilla or lemon yogurt, and on top of fat-free cranberry-orange muffin bread (from a Krusteaz mix) with fat-free Redi-Whip on it...it's shortcake! MMMMMMMMMM!

This is a versatile gelatin dessert. You can use different flavors of jello, different fruits, even add chopped nuts if you like. Some might add mini marshmallows which, of course, add sugar and calories.

Typically, there are between 20-40 scallops to the pound. They are most commonly sold as fresh, shucked meats, by the pound. Look for scallops with an ivory or pinkish color and firm meat.. Scallops have a very firm, but tender, texture and a distinctively sweet flavor.

This is what I've made for my family for more than 30 years. Don't stick your nose up at the corn until you try it...I did and then I loved it.

As written, this will make a 61/2 qt pot...it's just what I do. You could easily make a smaller batch...or bigger!

Using the organic versions of the beans, tomato sauce and puree cuts the sodium. If you use regular, you'll have to add 200 mg. of sodium per CUP of chili. So the trade off is a few more cents a can vs. 200 mg of sodium per CUP. We didn't notice the difference when I made the switch.

The seasonings are all estimates. I am a "dump" cook. I just add a litle of this and a little of that until it tastes right.